Crush the Shredded Wheat into a bowl with your fingers. Put the
chocolate chips into a saucepan together with the butter and golden
syrup and melt over a gentle heat.

Line two cookie sheets with parchment paper or aluminum foil. Stir
the Shredded Wheat into the chocolate mixture and spoon eight mounds
onto the lined cookie sheets, shaping into rounds with a dip in the
center.

Chill in the refrigerator for several hours until set, then peel the
nests carefully away from the parchment and fill with mini chocolate
eggs